Oh, I've tried those before. Found them to be super salty.

I think any stock cube or pot will do. I think if you add enough water they're not so bad. I use the rich beef one. I then just thicken it a bit with some corn flour.

Kai Phat Khing

One of my favourites, and looks cooked to perfection.
** Phil.

Bit of an easy one this, but tastes fantastic
Anda Bhurji AKA Spicy Indian Scrambled Eggs  ;D

Eggs and chilli; a match made in heaven

The handful of fresh methi is the thing that makes it for me.
If anyone's  interested in the recipe let me know and I'll post it

Regards

Mick

There are some (visual) similarities to Vietname (non-spicy) scrambled egg, to which I am partial, so I for one would be interested in reading the recipe.

** Phil.

+1. Looks like a great Sunday breaky to me.

My Fijian Indian shipmate made a spicy scrambled egg one morning for breakfast while we were fishing and I'd completely forgotten about it till you posted this.

Fried, that Turkish egg dish of yours would really benefit with the addition of a portion of Fried Turkish Sucuk cooked up with a bit of greens and some peppers.

Pulled Pork sarnies bbq sauce, crisps and a couple of beers